OUR MENU

Our menu is inspired by classic Japanese traditions
evoking the chef’s memories of home-cooked meals
with items suitable for any time of the day and for every palate.

DINNER Menu
Item List

COLD

TSUKEMONO
house made pickled vegetables 7

SILKEN TOFU SALAD 
tomato, avocado, gem lettuce, cucumber, sesame vinaigrette  14

WASABI AMBER JACK  
kizami wasabi, daikon ponzu, micro shiso 24

YELLOWTAIL SERRANO  
ninja radish, citrus ponzu 24

ALBACORE WARAYAKI
hay smoked, shiso, citrus soy, myoga  19

TAI YUZU
ninja radish, micro cilantro, yuzu vinaigrette  18

SALMON CARPACCIO
ginger, shiso, myoga, truffle amazu  19

TOSAKA SEAWEED SALAD
Japanese cucumber, heirloom tomato 10

SKEWERS

JIDORI CHICKEN KARAGE
yuzu tartar 14

PORK BELLY
Japanese eggplant, spicy miso 15

ROCK SHRIMP TEMPURA
wagiri togarashi kewpie 15

SKIRT STEAK
sweet soy, shiso, garlic, ginger 16

TSUKUNE
Japanese chicken meatball, kalbi, karashi mustard 14

SMALL HOT

EDAMAME
traditional or chili garlic 10

SPICY GREEN BEANS 
ginger, shallots, citrus zest  10

VEGETABLE FRIED RICE
edamame, sunny side up egg, furikake  14

SEARED TUNA CRISPY RICE 
avocado, spicy miso, pickled serrano   22

FARMER'S MARKET TEMPURA
daikon oroshi, ginger, soy dashi 15

STEAMED CLAMS
dashi broth, sake, wild mushrooms, cherry blossom 16

THE CABBAGE
red miso butter 10

JAPANESE MOUNTAIN YAMS
tare, shichimi pepper, mizuna, bonito flakes 12

PORK GYOZA
house made, soy vinegar, chiIi garlic, sesame  18

SHISHITO PEPPERS
turnip puree, tare, bonito flakes, shimeji mushrooms, citrus  12

MISO SOUP  
tofu skin, wakame, scallions 6

RED MISO SOUP 
manila clam, aosa seaweed  8

STEAKS

JAPANESE A5 WAGYU (4oz)  88
wasabi potato puree, asparagus, cippolini confit, kalbi au poivre

AMERICAN WAGYU FLAT IRON  39
maitake & king oyster mushrooms, tare bordelaise, truffle hollandaise

TOKYO FILET  44
mustard greens, shoyu butter, chili garlic, tare bordelaise

RIBEYE 38
soft potato, daikon ponzu, crispy spinach

ENTREES

BEEF SHORT RIB  34
tokyo turnip, thumbelina carrot, potato puree, horseradish  

SHIO KOJI  CHICKEN  30
teriyaki chicken jus, savoy spinach, shallots     

TAI SNAPPER  28
dashi, shimeji mushrooms, cabbage, mitsuba, bamboo  

MISO BLACK COD  32
broccoli rabe, yuzu cream, wasabi greens, chiIi garlic  

PORK BELLY RAMEN  30
tonkotsu broth, garden herbs, poached hen egg, wild shoots     

VEGETABLE CURRY UDON  24
maitake mushroom, eggplant, asparagus, broccolini, peppers  

VEGAN NOODLE BOWL 21
rice noodle, miso daikon, peas, kelp

UNI PASTA  39
lobster, bonito flakes, shiso, nori  

PORK OSSO BUCCO  30
edamame risotto, grain mustard pork jus, micro dijon 

NIGIRI & SASHIMI

Bigeye Tuna mebachi maguro 10

Mackerel saba 10

Sea Bream tai 10

Amber Jack kanpachi 11

Fatty Tuna toro 20

Albacore binnaga maguro 10

Sea Urchin uni MP

Steamed Shrimp amaebi 15

Spanish Mackerel aji 10

Barracuda kamasu 14

Yellowtail hamachi 10

Golden Eye Snapper kinmedai 13

Scallop hotate 12

Striped Jack shima aji 10

Salmon sake 10

Salmon Egg marinated ikura 10

Fresh Water Eel unagi 10

Toro Taku pickled daikon 14

MAKI SUSHI

CLASSIC ROLLS

RAINBOW
spicy crab, tuna, salmon, yellowtail, avocado 20

SALMON  
avocado 12

SPICY TUNA 
spicy mayo, cucumber, serrano 12

BIGEYE TUNA 
pickled gobo 10

BAKED BLUE CRAB
avocado, wasabi tobiko, soy paper 18

CALIFORNIA
crab, cucumber, avocado 15

TORO TAKU
fatty tuna, shiso, pickled daikon, scallion 13

VEGETABLE GARDEN
cucumber, asparagus, avocado, soy paper 12

SIGNATURE ROLLS

GOLDEN YUZU
chopped yellowtail, albacore, tuna, salmon, ikura, asparagus, cucumber, soy paper, yuzu miso, gold flakes 21

THE OYABUN
maine lobster, wagyu beef tataki, avocado, asparagus, garlic, nikiri soy 28

KAISEN
shrimp tempura, salmon, avocado, hokkaido scallop, spicy miso 21

NOTTONIGHT
big eye tuna, yellowtail, avocado, crispy garlic, daikon 21

SEARED TORO
bigeye tuna, asparagus, daikon, truffle nikiri soy 25

SALMON YUZU
cured salmon, asparagus, cucumber, avocado, gobo, yuzu tobiko, ponzu 25

DESSERTS

Yuzu Cheesecake  12
candied kumquats, mango anglaise

White Chocolate Bread Pudding 12
caramel & white chocolate sauces, fresh berries 
+ add a scoop of vanilla ice cream (+$3)

Sorbet Trio 10
Chef’s choice

Hazelnut Chocolate Cake with Matcha Ice Cream 13
Wasabi white chocolate sauce

COCKTAILS

TSUMA  
reyka vodka, ginger elixer, passion fruit, yuzu, strawberry 17

HATTORI HANZO 
el jimador blanco tequila, lime, shishito, mezcal mist, furikake 16

KIYOMI
iwai whisky, tozai nigori sake, lemongrass, lychee, lemon 16

OTTO
hibiki whisky, luxardo maraschino liqueur, orange bitters, angostura bitters 21

THE HIGHBALL
toki whisky, special soda water 12

YUZU BLOSSOM
tozai sake, yuzuri, lychee, honey 16

MATANE
makers mark whisky, laphroaig whisky, plum wine, cinzano rosso 1757 17

MIDORI
amarás verde mezcal, st. germain, yuzu, cucumber, serrano chili, pineapple 17

TEIEN
damrak gin, st germain, yuzuri liqueur, lime, watermelon, cucumber 16

YUKI
awayuki strawberry gin, calpico, strawberry, honey, lemon 17

KIRI
kikori whisky, lemon, egg white, cherry wood smoke 18

OTONANO AMASA
haku Japanese vodka, matcha, calpico, yuzu, green tea 18

“COCKTAIL OF THE NIGHT”
please ask your server 16

~ NO BOOZE ~ NO HANGOVER ~

CHIKA
seedlip garden, passion fruit, agave, lemon, ginger 14

EMOJI COOLER
seedlip spice, watermelon, basil, lemongrass, ginger 14

BEER - can

YoHo Aooni 
nagano ipa 12

YoHo Wednesday Cat
nagano witbier 12

Echigo
niigata lager 9

BEER – bottle

Iwate Kura Oyster Stout
iwate 12

Kizakura Kyoto "Matcha IPA"
kyoto 14

Echigo (17oz)
niigata lager 12

Hitachino Espresso Stout i
barak 13

Hitachino Saison Du Japon
ibaraki 13

Kawaba
pearl pilsner gunma 12

Kawaba
snow weizen gunma 12

SHOCHU  glass/bottle

Umepon Plum & Orange kumomoto (10 glass / 60 bottle 750ml)

lichiko Barley oito (10 glass / 60 bottle 750 ml)

Torikai Rice kumomoto (88 bottle 750ml)

SAKE glass/bottle

Harushika junmai, (hyogo) Hot - very dry, earthy 10

Tozai "Living Jewel” junmai (kyoto) - silky, vibrant, dry 11/55

Tozai "Snow Maiden” junmai nigori (kyoto) - creamy, bright, fresh 11/55

Tozai "Blossom of Peace" plum ume shu (kyoto) - soft, slightly sweet, balanced 11/55

Kikusui "Funaguchi" nomo genshu (niigoto) 6.5oz can - mellow, creamy, rich 14

lkezo Sparkling Peach Jelly (hyogo) 6oz can - sweet, lightly fuzzy, unique 12

SAKE bottle

Suigei tokubetsu junmai (kochi) dry, gentle rice note 48

Seikyo "Takehara” junmai (hiroshima) soft, round, rustic 59

Nanbu Bijin tokubetsu junmai (iwate) aromatic, clean, balanced 69

Kurosawa ginjo Nigori (nagano) elegant, layered, misty 45

Mizubasho ginjo (gunma) soft, dry, quick finish 57

Dassai 45 junmai daiginjo (yamaguchi) dry, full body, round 63

Tatenokawa “Seiryu” junmai daiginjo (yamaguchi) light, tropical, vivacious 68

Hakkaisan junmai daiginjo sweet, creamy, smooth 70

Kubota "Hekiju” junmai daiginjo (niigata) dry, clean, hint of mineral 91

Ken daiginjo (fukushima) dry, clean, bold 135

Heaven junmai daiginjo (yamaguchi) lush, silky, dry 180

WINE

SPARKLING glass/bottle

Prosecco, Jeio by Bisol, Prosecco, Italy 12/48

Cremant de Limoux, Rose, Gerard Bertrand, Languedoc-Roussillon, France 14/56

Champagne, Taittinger Brut, Champagne, France 95

Champagne, Perrier-Jouet Grand Brut, Champagne, France 123

Champagne Rose, Moet Chandon "Imperial", Champagne, France 140

Champagne Rose, Louis Roederer Brut, Champagne, France 174

WHITE & ROSE glass/bottle

Pinot Grigio, Pighin, Friuli-Venezia Giulia, Italy 12/48

Sauvignon Blanc, Duckhorn, Napa Valley, California 15/60

Chardonnay, Imagery, Sonoma Coast, California 13/52

Rose, Maison Saleya, Cotes de Provence, France 12/48

Pinot Gris, King Estate "Backbone", Willamette Valley, Oregon 60

Grenache Blanc, Curran, Santa Ynez Valley, California 56

Riesling, Domaines Schlumberger "Les Princes Abbes", Alsace, France 52

Sauvignon Blanc, Jayson by Pahlmeyer, Napa Valley, California 70

Sancerre, Chateau de Sancerre, Loire Valley, France  78

Chardonnay, Stag's Leap Wine Cellars "Karia", Napa Valley, California 70

Burgundy, Olivier Lefaive, Puligny-Montrachet, France 169

Burgundy, Joseph Drouhin “Sécher”, Chablis Premier Cru, France  90 

RED glass/bottle

Pinot Noir, Leese-Fitch, California 12/48

Malbec, Achaval Ferrer, Mendoza, Argentina 15/60

Cabernet, Daou Vineyards, Paso Robles, California 15/60

Pinot Noir, En Route by Far Niente, Russian River Valley, California  90

Pinot Noir, Joseph Phelps “Freestone Vineyards”, Sonoma Coast, CA  124

Burgundy, Chateau de Meursault, Savigny-les-Beaune, France 118

Cabernet, L'Ecole 41, Columbia Valley, Washington 82

Cabernet, Faust by Quintessa, Napa Valley, California 114

Merlot, Flora Springs, Napa Valley, California 64

Syrah/Grenache, Chateau la Sauvageonne, Languedoc-Roussillon, France 78

Bordeaux, Chateau Chantelune, Margaux, France 115

Red Blend, Overture by Opus One, Napa Valley, California  336

Red Blend, Tignanello by Antinori, Tuscany, Italy  340

The restaurant charges a 20% auto-gratuity on all food and beverage items for parties and groups of 5 or larger.  The full amount of the gratuity is distributed to employees in the chain of service to the guests.